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Makale detayı · 2014 · article

Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

Dergi Food Research International
ISSN0963-9969
YÖKSİS OpenAlex
Yıl2014
Atıf69OpenAlex
Atıf0Semantic Scholar
Yüzdelik%79,6
FWCI1,431,00 = dünya ortalaması
Scopus (SJR)Q1
WoS (JCR)Q1
DOI10.1016/j.foodres.2014.04.001 OpenAlexOpenAlex kaydı

Veri kaynağı ayrımı

  • YÖKSİSYÖKSİS makale kaydı
  • YÖKSİS dergi adıFOOD RESEARCH INTERNATIONAL
  • Katalog eşleşmesi (ISSN)Food Research International
  • OpenAlexOpenAlex zenginleştirmesi (özet, atıf, konular)
  • Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)

Özet

Özet henüz derlenmedi; DergiPark / OpenAlex kuyruğu işlenince burada görünecek.

Konular

Atıflar

OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.

69atıfOpenAlex · cited_by_count (önbellek / veritabanı)

Yerel katalogda bu makaleye atıf yapan 25 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

  1. 2017 Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meatAtıf 77 · OpenAlex
  2. 2017 Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meatAtıf 77 · OpenAlex
  3. 2017 Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meatAtıf 72 · OpenAlex
  4. 2022 Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beefAtıf 37 · OpenAlex
  5. 2018 The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucukAtıf 35 · OpenAlex
  6. 2018 The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucukAtıf 35 · OpenAlex
  7. 2019 Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of donenessAtıf 33 · OpenAlex
  8. 2018 Formation of heterocyclic aromatic amines in doner kebab cookedwith different methods at varying degrees of donenessAtıf 33 · OpenAlex
  9. 2019 The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic aminesAtıf 31 · OpenAlex
  10. 2019 The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic aminesAtıf 31 · OpenAlex

Yazarlar

5
  1. GÜLİZ HASKARACA SAKARYA ÜNİVERSİTESİ 1
  2. EDA DEMİROK SONCU 2
  3. NURAY KOLSARICI 3
  4. FATİH ÖZ 4
  5. N. ÖZSARAÇ 5